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Chemical, biological, and functional aspects of food lipids[electronic resource] /

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
杜威分類號:	664
書名/作者:	Chemical, biological, and functional aspects of food lipids/ editors, Zdzisław E. Sikorski, Anna Kołakowska.
其他作者:	Sikorski, Zdzisław E.
出版者:	Boca Raton, FL : : CRC Press,, c2011.
面頁冊數:	1 online resource (xiv, 497 p.) : : ill.
標題:	Lipids.
標題:	Food - Fat content.
標題:	Food industry and trade.
標題:	Food Analysis.
標題:	Food.
標題:	Nutritional Physiological Phenomena.
ISBN:	9781439802380 (electronic bk.)
ISBN:	1439802386 (electronic bk.)
書目註:	Includes bibliographical references and index.
摘要、提要註:	"Chemical, Biological, and Functional Aspects of Food Lipids provides a concise, straightforward treatment of the present state of knowledge of the nomenclature, content, composition, occurrence, distribution, chemical and biological reactivity, functional properties, and biological role of lipids in food systems. Written by a team of international researchers and based on the available world literature, this book examines the nature, technological properties, reactivity, and health-related concerns and benefits of food lipids. It covers the effects of storage and processing conditions on all aspects of quality of lipid-containing foods and reviews the current state of techniques for lipid analysis. The volume also discusses the importance of lipids in the human diet and includes a comparison of dietary recommendations for lipid intake. This is a valuable reference for researchers and graduate students in food chemistry and nutrition"--Provided by publisher.
電子資源:	http://www.crcnetbase.com/isbn/978-1-4398-0237-3

Chemical, biological, and functional aspects of food lipids[electronic resource] /
Chemical, biological, and functional aspects of food lipids[electronic resource] /editors, Zdzisław E. Sikorski, Anna Kołakowska. - 2nd ed. - Boca Raton, FL :CRC Press,c2011. - 1 online resource (xiv, 497 p.) :ill. - Chemical and functional properties of food components series. - Chemical and functional properties of food components series..

Includes bibliographical references and index.

"Chemical, Biological, and Functional Aspects of Food Lipids provides a concise, straightforward treatment of the present state of knowledge of the nomenclature, content, composition, occurrence, distribution, chemical and biological reactivity, functional properties, and biological role of lipids in food systems. Written by a team of international researchers and based on the available world literature, this book examines the nature, technological properties, reactivity, and health-related concerns and benefits of food lipids. It covers the effects of storage and processing conditions on all aspects of quality of lipid-containing foods and reviews the current state of techniques for lipid analysis. The volume also discusses the importance of lipids in the human diet and includes a comparison of dietary recommendations for lipid intake. This is a valuable reference for researchers and graduate students in food chemistry and nutrition"--Provided by publisher.

ISBN: 9781439802380 (electronic bk.)Subjects--Topical Terms:

181076
Lipids.
Index Terms--Genre/Form:

336502
Electronic books.

LC Class. No.: TP453.L56 / C48 2011eb

Dewey Class. No.: 664

National Library of Medicine Call No.: QU 85 / C5163 2011

Chemical, biological, and functional aspects of food lipids[electronic resource] /
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020 $a 1439802386 (electronic bk.)
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245 0 0 $a Chemical, biological, and functional aspects of food lipids $h [electronic resource] / $c editors, Zdzisław E. Sikorski, Anna Kołakowska.
250 $a 2nd ed.
260 $a Boca Raton, FL : $b CRC Press, $c c2011.
300 $a 1 online resource (xiv, 497 p.) : $b ill.
490 1 $a Chemical and functional properties of food components series
504 $a Includes bibliographical references and index.
520 $a "Chemical, Biological, and Functional Aspects of Food Lipids provides a concise, straightforward treatment of the present state of knowledge of the nomenclature, content, composition, occurrence, distribution, chemical and biological reactivity, functional properties, and biological role of lipids in food systems. Written by a team of international researchers and based on the available world literature, this book examines the nature, technological properties, reactivity, and health-related concerns and benefits of food lipids. It covers the effects of storage and processing conditions on all aspects of quality of lipid-containing foods and reviews the current state of techniques for lipid analysis. The volume also discusses the importance of lipids in the human diet and includes a comparison of dietary recommendations for lipid intake. This is a valuable reference for researchers and graduate students in food chemistry and nutrition"--Provided by publisher.
588 $a Description based on print version record.
650 0 $a Lipids. $3 181076
650 0 $a Food $x Fat content. $3 558610
650 0 $a Food industry and trade. $3 200242
650 2 2 $a Food Analysis. $3 558611
650 2 2 $a Food. $3 188228
650 2 2 $a Nutritional Physiological Phenomena. $3 405179
655 0 $a Electronic books. $2 local $3 336502
700 1 $a Sikorski, Zdzisław E. $3 558608
700 1 $a Kołakowska, Anna, $d 1938- $3 558609
830 0 $a Chemical and functional properties of food components series. $3 488079
856 4 0 $u http://www.crcnetbase.com/isbn/978-1-4398-0237-3